"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, July 24, 2011

Lamb Sandwiches with Middle Eastern Slaw

1/3cup tahini
1/4cup mayonnaise
1/4cup finely chopped fresh mint leaves
1/4cup water
1tablespoon fresh lemon juice
1teaspoon minced garlic
1/2teaspoon kosher salt
1/4teaspoon ground black pepper
1/4teaspoon ground paprika
3cups coarsely shredded green cabbage
1cup coarsely grated carrots
3blade lamb chops, each about 8 ounces and 3/4 inch thick, trimmed of excess fat
Extra-virgin olive oil
Kosher salt
Ground black pepper
4 pita pockets
In a medium bowl whisk the dressing ingredients. In a large bowl combine the cabbage and carrots, and then pour the dressing over the top. Mix well. Set aside.
Lightly brush both sides of the lamb chops with oil and season evenly with salt and pepper. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice. Transfer the chops to a cutting board and let rest for 3 to 5 minutes. Cut the meat off the bones, and chop or shred it into small pieces. Add the lamb to the slaw.
Open the pita pockets and fill them with the lamb mixture. Serve immediately.

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